Yellow tomatoes have a lower acidity than their red cousins and several varieties are among the earliest in the season to ripen. Here they combine with cool cucumber and yellow bell peppers in a refreshing salsa. Grilled shrimp make this dish a more full-flavored and elegant version of shrimp cocktail.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006




Ingredient Checklist


Instructions Checklist
  • Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

  • Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

  • Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.


Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.

Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound.

Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.

To devein, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

153 calories; protein 21.9g 44% DV; carbohydrates 12.1g 4% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 3g; fat 2g 3% DV; saturated fat 0.5g 3% DV; cholesterol 181.9mg 61% DV; vitamin a iu 563.1IU 11% DV; vitamin c 104.9mg 175% DV; folate 83.1mcg 21% DV; calcium 123.8mg 12% DV; iron 1.7mg 9% DV; magnesium 63.3mg 23% DV; potassium 706.5mg 20% DV; sodium 1040.9mg 42% DV; thiamin 0.1mg 12% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
Good but needs modifications For the gazpacho I added some mango just to brighten it up and give it a little more flavor. The marinade for the gazpacho is great. I also just used blackening seasoning for the shrimp and grilled them up and threw them on top of the gazpacho. Turned out great! Read More
Rating: 3 stars
pretty good meal. the shrimp is awesome but i wasn't crazy about the gazpacho it was okay but i would definitely cut the amount of gazpacho in half. in my opinion the gazpacho was meant to be inside of something maybe a stuffing with meat for a pepper or something Read More
Rating: 1 stars
Too dry Just as I added the vinegar AND lemon juice to the marinade I realized this might not turn out well. Since lemon juice will cook the shrimp it was a mistake. The shrimp was tasty but very dry. I won't use this recipe again. Pros: I love shrimp and that was the only thing good about this recipe. Cons: Too dry. Read More